Author Notes
A fine recipe from Slocan cook on Food.com ended my long search for a Ginger Molasses muffin that rivaled the best Ginger Molasses cookies in flavor. I adapted it with my health in mind and found I preferred the taste and texture. These are easy to make but deliver a rich complex punch, in the form of a tiny cake. Marry these with freshly brewed loose leaf sencha and find your own slice of heaven.
—Cynthia Winters
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Ingredients
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1
egg
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1/4 cup
mild extra virgin olive oil
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1/2 cup
molasses (not blackstrap)
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1/4 cup
firmly packed light brown sugar
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3/4 cup
yogurt
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1 cup
oat bran
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1/2 cup
whole wheat flour
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1 teaspoon
baking powder
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2 teaspoons
Ceylon cinnamon (or 1 tsp. Cassia or Vietnamese cinnamon)
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1/2 teaspoon
fine sea salt
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2 tablespoons
freshly grated ginger
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1/2 teaspoon
baking soda
Directions
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Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
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Combine the eggs, olive oil, molasses, light brown sugar, and milk in a medium bowl and whisk until blended well. Add oat bran and whisk until well combined.
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Grate the fresh ginger (you're simultaneously giving the oat bran time to soak, creating a fluffy and moist muffin) and add to the liquid ingredients. Whisk to combine.
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Sift the wheat flour, baking powder, baking soda, cinnamon, and salt into a small bowl. Stir to mix well.
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Add the dry ingredients to the wet and whisk until well combined.
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With a spatula, transfer batter to a large (4-6 cup) glass measuring cup. Pour into muffin cups, approximately 3/4 full.
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Bake for 20 minutes or until nicely browned.
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Remove from oven and set aside for 5 minutes before removing from muffin pan. Allow to cool on a wire rack or eat while warm.
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